Venetian Mocha Amaretti Creams
Adapted from a recipe in Côté Sud, Feb-March ’14 issue. I added dark chocolate to make ‘mocha creams’ but the original recipe is without. Serves 4 ramekins; I made three largish tea-cup size servings but it’s rich so you need only small ramekin portions. This dessert is a cross between an affogato and a crème anglaise.
Serves: 4
  • Creams
  • 4 egg yolks
  • 50g caster sugar
  • 2 tsps cornflour
  • 6 cubes of dark chocolate, at least 70% cocoa solids
  • 2 tsps quality instant coffee
  • 2 soup spoons Amaretto liquor
  • 300ml milk
  • 250ml single cream
  • 12 Amaretti biscuits
  • Edible glitter and/or chocolate coffee beans (optional)
  • Caramel
  • 100g caster sugar
  • 2 espresso coffees (approx. 100ml)
  • 15g unsalted butter
  1. Beat the egg yolks with the caster sugar and cornflour until they turn pale yellow and slightly frothy.
  2. Heat the milk, chocolate cubes and instant coffee over a medium heat until steaming point then slowly pour the milk in a narrow stream into the egg yolk mixture stirring all the while to mix it in carefully. If you just pour it in one go, you may curdle the egg mixture.
  3. Return the mixture to the pan over a low-medium heat and thicken to a medium-thick custard (crème anglaise), ensuring you stir all the time.
  4. Remove from the heat and add the Amaretto, stirring in well. Set aside to cool.
  5. Make the Caramel: heat the sugar and espresso coffee until the sugar is melted and browning. Remove from the heat and stir in the butter vigorously. Set caramel aside.
  6. Make up the Creams: Pour a little of the custard into ramekins, or use coffee or teacups. Add some crumbled-up Amaretti biscuits and continue to layer topping with the mocha cream and a drizzle of the caramel. Chill the mousse for at least 3 hours or preferably a day in the fridge covered with foil or small plastic lids (tip: save lids from yoghurts, ricotta tubs etc to use as covers). Serve topped with some piped cream, whole or crumbled Amaretti and any other decoration of choice. I used edible glitter nuggets and chocolate beans.
Recipe by The Red Bistro at